Get ready to transform your kitchen into a gourmet paradise with these mind-blowing Spicy Salmon Sushi Burritos! Imagine the perfect fusion of Japanese cuisine and Mexican-style wrapping, packed with fresh salmon, creamy avocado, and a kick of sriracha that will make your taste buds dance. Whether you're a sushi lover or a culinary adventurer, this recipe is about to become your new obsession - no fancy restaurant required!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 2 sheets of nori
- 1 cup sushi rice
- 1/4 lb fresh salmon, sliced
- 1 avocado, sliced
- 1/2 cucumber, julienned
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds
Instructions
- Begin by preparing the sushi rice. Rinse 1 cup of sushi rice under cold water until the water runs clear to remove excess starch. This helps achieve the desired texture.
- In a medium saucepan, combine the rinsed sushi rice with 1 1/4 cups of water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 10 minutes, or until the water is absorbed and the rice is tender.
- After the rice is cooked, remove it from heat and let it sit, covered, for an additional 10 minutes to steam. Then, transfer the rice to a large bowl and gently fold in 1 tablespoon of rice vinegar (optional), 1 tablespoon of sugar (optional), and a pinch of salt for flavor. Allow the rice to cool to room temperature.
- While the rice is cooling, prepare the fillings. Slice the fresh salmon into thin strips and set aside. Slice the avocado and julienne the cucumber into thin matchstick pieces.
- In a small bowl, mix 2 tablespoons of sriracha with 1 tablespoon of soy sauce to create a spicy dipping sauce. Adjust the sriracha quantity according to your spice preference.
- Once the sushi rice has cooled, lay a sheet of nori on a clean, flat surface or bamboo sushi mat, shiny side down. Wet your hands to prevent sticking and grab a handful of sushi rice. Spread the rice evenly over the nori, leaving about 1 inch of space at the top edge.
- In the center of the rice, layer the sliced salmon, avocado, and julienned cucumber. Drizzle a little of the spicy sriracha-soy sauce mixture over the fillings, and sprinkle with sesame seeds for added flavor.
- To roll the burrito, start from the bottom edge of the nori and carefully lift it over the fillings, tucking it in tightly. Continue to roll the nori away from you, applying gentle pressure to keep the roll tight. Wet the top edge of the nori with a little water to seal the roll.
- Repeat the process with the second sheet of nori and remaining ingredients.
- Once both sushi burritos are rolled, use a sharp knife to slice each burrito in half diagonally. Serve immediately with the remaining spicy dipping sauce on the side for dipping.
Tips
- Always use cold water to rinse your sushi rice to remove excess starch, ensuring a perfect sticky texture.
- Keep a small bowl of water nearby when rolling to wet your hands and the nori's edge, which helps prevent sticking.
- Use a sharp knife and wet the blade slightly to get clean, precise cuts when slicing your sushi burritos.
- For extra flavor, consider adding pickled ginger or wasabi to your dipping sauce.
- If you're not confident in your rolling technique, a bamboo sushi mat can be a game-changer for achieving tight, uniform rolls.
- Use the freshest salmon possible - sushi-grade is best for raw preparations.
- Let your rice cool to room temperature before assembling to prevent soggy nori.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 22g
Fat: 18g
Saturated Fat: g
Cholesterol: 45mg
